Stuffed South Indian Crepes Recipes

MASALA DOSA

Steps:

• First take all the ingredients in bowls. Take rice and flattened rice in separate bowls. Take the urad dal, chana dal and fenugreek seeds in one bowl.
• Rinse the urad dal, chana dal and fenugreek seeds a couple of times. Then soak them in 1 cup water for 4 to 5 hours.
• Rinse the rice a couple of times and keep aside.
• Rinse flattened rice once or twice and then add to the rice.
• Pour 2 cups water. Stir and soak both rice and flattened rice together for 4 to 5 hours.
• Before grinding, strain the water from the soaked lentils and keep it for grinding urad dal.
• Add the lentils in the grinder jar. Also add ½ cup of the soaked and strained water to the dal. You can even use fresh water while grinding.
• Grind the urad dal, chana dal and fenugreek seeds till you get a batter which is light and fluffy. The urad dal has to be ground really well, so that the batter ferments well.
• Remove the batter in a bowl or pan with a spatula.
• Strain the rice well. Then in the same grinder, add the soaked rice and 1 cup fresh water. You can grind rice in one batch or in two to three batches. This will depend on the size of the grinder jar. To make the batter, I added 1 cup water. You can even add ¾ cup water while grinding. Addition of water will depend on the quality of rice.
• Grind the rice till you get a fine grainy consistency in it. The rice batter should have a fine rava (cream of wheat) like consistency. You can even grind to a smooth batter.
• Now pour the batter in the same pan or bowl containing the urad dal batter.
• Add ½ teaspoon edible rock salt or add as per taste. You can also use sea salt or pink salt.
• Mix the salt very well with the batter. Also mix both the batters very well. Cover and keep aside to ferment for 8 to 9 hours. You can keep batter to ferment for less or more time and this will depend on the temperature conditions in your city.
• First rinse and then boil 4 medium sized potatoes in 2 cups water for 5 to 6 whistles in a pressure cooker. You can also boil potatoes in a pan or in an Instant pot. The potatoes have to be completely cooked and fork tender.
• When the potaoes are cooking, soak the chana dal in hot water for 30 minutes. Then drain the chana dal and keep aside.
• When the pressure settles down on its own in the cooker, remove the lid. Drain the water from the potatoes and let them become warm. Then peel and chop them.
• Also slice the onions thinly and chop the green chilies, ginger and coriander leaves.
• Heat oil or ghee in a frying pan or a skillet. Fry cashews and keep aside. This step of frying cashews is optional.
• Lower the flame and add mustard seeds and let them splutter. Then add the chana dal.
• Saute the chana dal for 2 to 3 minutes on a low flame or till they turn light golden or golden. Now add the sliced onions, curry leaves, green chilies and ginger.
• Saute the onions stirring often till they soften and turn translucent.
• Add the turmeric powder and asafoetida (hing). Mix very well.
• Add water. Mix well and simmer for 2 to 3 minutes or till the mixture thickens a bit.
• Next add the boiled chopped potatoes and mix very well. You can also mash the potatoes if you like while cooking them.
• Season with salt according to taste. Also add ¼ teaspoon sugar for a slight sweet taste.
• Simmer on a low flame for 3 to 4 minutes stirring occasionally. The water will reduce and the consistency will thicken.
• Switch off the flame and then add chopped coriander leaves. Also add the fried cashews now and mix well. The potato filling should be moist and easily spreadable on the dosa. Make sure there is no water in the potato filling. It should not be of a curry or gravy consistency.
• Stir and keep the potato filling aside.
• Lightly stir the batter, before you begin to make dosa. You will also see tiny air pockets in the batter and it would have increased in volume.
• Heat a cast iron pan or a flat non-stick pan. The pan should be medium hot. Smear some oil if using an iron pan or griddle. Don't smear oil on a non stick pan, as then you won't be able to spread the batter.
• Keep the flame to a low, while spreading batter.
• Spread the batter in a circular way on the pan.
• On a medium flame, cook the dosa.
• Sprinkle some oil on top and edges.
• Cover with a lid and let it cook. You can spread the oil which was sprinkled earlier on the dosa with a spoon. Cook till its base becomes golden and crisp.
• When you see the base has become golden and the edges separate from the pan, place a portion of the potato filling on the dosa. You can spread it a bit if you want.
• Now fold the dosa and serve.
• Serve crisp restaurant style masala dosa hot with coconut chutney and sambar.
• Alternatively, simply make the dosa and serve the potato filling separately in a bowl.
• You can also choose to serve masala dosa with onion chutney, tomato chutney or peanut chutney.
• The batter stays good for 3 to 4 days in the fridge. You can opt to freeze the batter for a few weeks too. Store any leftover potato filling in the refrigerator for a day only.

STUFFED CREPES

Steps:

• Mix 3/4 cup ricotta with 2 tablespoons sugar. Spread 8 prepared 12-inch crepes with the sweetened ricotta and fold into quarters. Top with sliced strawberries and drizzle with warm chocolate sauce.

INDIAN CREPES

Steps:

• Heat a non-stick crepe pan over medium-high heat.
• Whisk flour and water together in a bowl. Add egg and mix well. Whisk butter, salt, and caraway seeds into flour mixture to form a smooth batter.
• Pour about 1/4 cup batter into heated pan. Tilt the pan around so the batter forms a nice round shape. Cook until bubbles form throughout the batter, 2 to 4 minutes. Flip the crepe by using spatula to loosen it from the pan. Flick your wrist upwards to give the crepe a toss, flipping it, and landing it back in the pan. Cook the second side until lightly browned, about 30 seconds. Repeat with remaining batter.

BASIC SOUTH INDIAN RICE AND BEAN CREPES

Steps:

• 1. Place the rice in one bowl and the dal and fenugreek seeds in another. Soak both overnight in water to cover by about 2 inches. Drain and grind each one separately in a blender (not a food processor), blending to make a smooth and semi-thick batter, adding up to 1/4 cup water to each mixture, as needed.2. In a large bowl, mix both the batters together and add the salt. Cover and place in a warm, dry spot to ferment until fluffy and full of tiny bubbles, at least 24 hours. Mix in up to 2/3 cup water - just enough to make a semi-thick batter of pouring consistency then whip with a fork to make it fluffier.3. To make the dosa, heat a large cast-iron tava or a nonstick griddle or skillet over medium-high heat until a sprinkling of water sizzles immediately. Wipe the tava and baste it lightly with oil. Using a metal soup ladle, pour about 1/2 cup of batter onto the hot tava and spread it evenly into a 6- to 7-inch circle by lightly pushing the batter outwards in round, circular motions with the back of the ladle.4. As the dosa sets and turns lightly golden on the bottom (which happens very quickly), drizzle 1/2 to 1 teaspoon oil around the edges and a few drops over the top and cook until the bottom takes on a rich golden hue, about 15 seconds. Turn over once and cook until the other side is barely golden, about 30 seconds. Repeat with remaining batter. Serve as is, or fill in some dry-cooked vegetables or meats and transform it into a Stuffed South Indian Crepe (see Breads and Crepes).From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

STUFFED SOUTH INDIAN CREPES

Steps:

• 1. Prepare the dosa batter. Then boil the potatoes in lightly salted water to cover until tender, about 20 minutes. Let cool, peel, and coarsely mash.2. Heat the oil in a large nonstick wok or saucepan over medium-high heat, add the red chili peppers and ginger and cook, stirring, until golden, 1 minute. Reduce the heat to medium and add the green chili peppers, both the dals, mustard seeds, cumin, fenugreek, asafoetida, curry leaves, turmeric, and salt, and stir until golden, about 1 minute.3. Add the potatoes and cook, stirring lightly, over medium-high heat until heated through. Add the cilantro and lemon juice and cook about 5 minutes to blend the flavors.4. To make the dosa, heat a large cast-iron tava or a nonstick griddle or skillet over medium-high heat until a sprinkling of water sizzles immediately. Wipe the tava and baste it lightly with oil. Using a metal soup ladle, pour about 1/2 cup of batter onto the hot tava and spread it evenly into a 6- to 7-inch circle by lightly pushing the batter outwards in round, circular motions with the back of the ladle.5. As the dosa sets and turns lightly golden on the bottom (which happens very quickly), drizzle 1/2 to 1 teaspoon oil around the edges and a few drops over the top and cook until the bottom takes on a rich golden hue, about 15 seconds. Turn over once and cook until the other side is barely golden, about 30 seconds. As you make each dosa, place about 1/2 cup filling in the center of the softer (whiter) side, then serve open-faced, folded in half, or shaped into a cone. Repeat with remaining batter. From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.